Soy and ginger dressing

From issue #5.
Photography by Photography by Simon Devitt.

    INGREDIENTS

    100 mls mirin
    75 mls soy sauce
    75 mls water
    40 mls rice vinegar
    2 tablespoons caster sugar
    1 tablespoon finely julienned ginger
    2 cloves garlic, finely sliced
    ½ long red chilli, seeds removed, finely sliced
    ½ teaspoon sesame oil
    1 tablespoon chopped coriander leaves

    METHOD

    Place all the ingredients, except the coriander, in a saucepan and bring to the boil. Simmer gently for 10 minutes then tip into a bowl and allow to cool. Stir through the coriander just before serving.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #121
    Check out our
    latest issue:

    Issue #121

    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.